NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.5 cup Bell peppers

0.25 cup Red onion

0.5 oz Sharp cheddar cheese

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

PREPARATION

• 1

  Slice the flank steak into thin, bite-sized strips and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Heat the avocado oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 3

  Add the steak strips to the hot pan and sear for 2 to 3 minutes until browned and caramelized, then remove the steak from the pan and set aside.

• 4

  In the same skillet, add the sliced bell peppers and red onion, sautéing for 4 to 5 minutes until they are tender and slightly charred.

• 5

  Wipe the skillet clean and return it to medium heat.

• 6

  Place the whole wheat tortilla in the skillet and sprinkle half of the shredded cheddar cheese onto one side of the tortilla.

• 7

  Layer the seared steak and sautéed vegetables over the cheese, then top with the remaining cheese.

• 8

  Fold the tortilla in half and cook for 2 minutes per side, pressing down gently, until the tortilla is golden brown and the cheese is fully melted.

• 9

  Remove from the pan, let it rest for one minute, then slice into three wedges and serve.